Early in the spring my daughter and I got to go to Florida to visit our good friends, Tiffani, Mike and Mariska. We spent a long weekend, it was great. We went to the beach, went to Disney World. The best part was just hanging out with our friends, we had missed them so much! One night for dinner Tiff said she would make chicken rolls. I had been hearing about these chicken rolls for ages and was eager to try them. In a word – amazing.
We came home and I told my husband James about them (he didn’t get to go on the trip). I made them myself a few days later and he loved them. Since, I’ve seen a chicken roll recipe floating around Facebook and I have to say, I don’t think it’ll be as good as Tiffani’s! I want to DRINK the sauce! Also, while it does make a lot, it also reheats great. So it’s a great dish as leftovers!
Amazing Chicken Rolls
Recipe slightly adapted from Tiffani M.
shredded chicken (I use a store-bought rotisserie)
2 cans crescent rolls
1 can Cream of Mushroom Soup
1 can Cream of Chicken with Herbs soup
1/2 cup milk
Creole seasoning to taste
finely shredded sharp cheddar cheese
Preheat oven to 375 and spray nonstick spray on a 9×13 casserole. Place some chicken on each crescent triangle and roll up as you would a regular crescent roll. Place in the casserole and repeat with the remaining 15 rolls.
In a bowl, mix the two soups, milk and seasoning. Pour over the top of the chicken rolls, making sure to cover them all. Sprinkle shredded cheese on top and cover with foil. Bake 25 minutes, then remove the foil and bake an additional 5-10 minutes, until the cheese starts to brown. Serve hot.